Baklava with Walnuts and Honey Syrup

A classic Turkish baklava recipe featuring layers of flaky phyllo pastry, chopped walnuts, and a sweet, fragrant honey syrup. A rich and decadent dessert perfect for special occasions.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

395 kcal

Difficulty

Medium

Equipment

3 items

Cost

£0.91/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1poundPhyllo Dough(thawed overnight in the refrigerator)

£2.75

1cupUnsalted Butter(melted)

£2.00

3cupsWalnuts(finely chopped)

£6.50

0.5cupGranulated Sugar

£0.30

1teaspoonGround Cinnamon

£0.15

1cupHoney

£2.50

0.5cupWater

0.5cupGranulated Sugar (for syrup)

£0.30

1tablespoonLemon Juice(freshly squeezed)

£0.10

Total Cost

£14.60

£0.91 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a bowl, combine chopped walnuts, 1/2 cup sugar, and cinnamon.
3.
Brush a 9x13 inch baking pan with melted butter.
4.
Place one sheet of phyllo dough in the pan, brush with melted butter. Repeat with 8 sheets of phyllo dough.
5.
Spread half of the walnut mixture evenly over the phyllo.
6.
Layer 6 sheets of phyllo dough, brushing each sheet with melted butter.
7.
Spread the remaining walnut mixture evenly.
8.
Layer the remaining phyllo dough (approximately 9 sheets), brushing each sheet with melted butter.
9.
Using a sharp knife, cut the baklava into diamond or square shapes.
10.
Bake for 45 minutes, or until golden brown.
11.
While the baklava is baking, prepare the syrup. In a saucepan, combine honey, water, 1/2 cup sugar, and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until slightly thickened.
12.
Remove the baklava from the oven and immediately pour the hot syrup evenly over the top.
13.
Let the baklava cool completely before serving (at least 4 hours, or preferably overnight) to allow the syrup to absorb properly.

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My Notes

Nutrition Information

Nutrition per serving (75g)

395 kcal / 1653 kJ

Carbs

40g

15% of RDA

Fat

26g

37% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

28 g

31% of RDA

Sodium

30 mg

1% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Keep the phyllo dough covered with a damp towel while working to prevent it from drying out.

Don't be afraid to use plenty of butter. It's what gives the baklava its flaky texture.

Make sure the syrup is hot when you pour it over the baked baklava.

For an extra layer of flavor, add a splash of orange blossom water or rose water to the syrup.

Store leftover baklava in an airtight container at room temperature for up to a week.

Cooking Equipment

Oven

Stove

9x13 inch baking pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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